Roasted Salmon with Brown Sugar Applewood Butter

and Parmesan-walnut asparagus

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Shallot
  • 2 Garlic Clove
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Walnut Halves
  • Info
    ½ oz. Grated Parmesan
  • ½ oz. Light Brown Sugar
  • 12 oz. Asparagus
  • ½ tsp. Applewood Smoked Sea Salt
  • Info
    12 oz. Salmon Fillets

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    549
  • Carbohydrates
    18g
  • Fat
    37g
  • Protein
    40g
  • Sodium
    1463mg

Recipe Steps

Before You Cook

  • 1

    Prepare The Ingredients

    Mince the garlic Peel and halve shallot. Slice halves into thin strips. Coarsely chop walnuts. Set butter on counter to soften Trim woody ends off asparagus and cut into 1” lengths.

  • 2

    Cook The Salmon

    Pat salmon fillets dry, and season flesh side with a pinch of pepper. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Reserve pan; no need to wipe clean.

  • 3

    Cook The Asparagus

    Return pan used to cook salmon to medium heat and add 1 tsp. olive oil. Add asparagus, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 6-8 minutes. Add garlic and cook 1 minute.

  • 4

    Make Brown Sugar Butter

    In a bowl, combine brown sugar, softened butter, and applewood salt. Form into two equal-sized mounds.

  • 5

    Finish The Dish

    Plate dish as pictured on front of card, topping asparagus with parmesan and walnuts and butter on salmon. Bon appétit!

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